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#1
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How to achieve a crackle as in Rice Krispies
I am thinking about making protein bars. I confess that I have
eaten some divine Atkins bars, with hazelnuts and dark chocolate, but I don't like consuming soy protein isolate. (I got those as part of my storm supplies.) The chocolate and hazelnut are obviously not a problem, but how can I get a satisfying crackle in there? No, I don't think I want to use pork rinds in them... although as I say that I am thinking I could try to do one small bar (or splot) that way. Thanks, Jean B. |
#2
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How to achieve a crackle as in Rice Krispies
On Sat, 24 Nov 2012 13:08:46 -0500, "Jean B." wrote:
I am thinking about making protein bars. I confess that I have eaten some divine Atkins bars, with hazelnuts and dark chocolate, but I don't like consuming soy protein isolate. (I got those as part of my storm supplies.) The chocolate and hazelnut are obviously not a problem, but how can I get a satisfying crackle in there? No, I don't think I want to use pork rinds in them... although as I say that I am thinking I could try to do one small bar (or splot) that way. Jean, Quest protein bars are the best. No junk, soy, etc. whatsoever. And they are delicious. For storm/emergency supplies, or as an occasional meal replacement, etc, they just can't be beat. But you should rely on REAL food for your protein, not protein bars. Anyway, that's my opinion, and I'm stickin' to it. -- Dogman "I have approximate answers and possible beliefs in different degrees of certainty about different things, but I'm not absolutely sure of anything" - Richard Feynman |
#3
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How to achieve a crackle as in Rice Krispies
Dogman wrote:
On Sat, 24 Nov 2012 13:08:46 -0500, "Jean B." wrote: I am thinking about making protein bars. I confess that I have eaten some divine Atkins bars, with hazelnuts and dark chocolate, but I don't like consuming soy protein isolate. (I got those as part of my storm supplies.) The chocolate and hazelnut are obviously not a problem, but how can I get a satisfying crackle in there? No, I don't think I want to use pork rinds in them... although as I say that I am thinking I could try to do one small bar (or splot) that way. Jean, Quest protein bars are the best. No junk, soy, etc. whatsoever. And they are delicious. For storm/emergency supplies, or as an occasional meal replacement, etc, they just can't be beat. But you should rely on REAL food for your protein, not protein bars. Anyway, that's my opinion, and I'm stickin' to it. Yes, sure, but I was thinking of shelf-stable foods. Also, the bars are useful if you are eating on the fly or are out and discover you are starving. I did get many Quest bars, which I do like, although the flavors are kind-of feeble. |
#4
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How to achieve a crackle as in Rice Krispies
Susan wrote:
How about a handful of puffed rice? Mostly air, not a lot of carbs, used judiciously. Susan I'll look at the carb count. Thanks. (I would also hope that I don't need to buy a huge amount, because I sure wouldn't use it up at all quickly. Hmmm. Maybe the birds would like it?) |
#5
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How to achieve a crackle as in Rice Krispies
Jean B. wrote:
I am thinking about making protein bars. I confess that I have eaten some divine Atkins bars, with hazelnuts and dark chocolate, but I don't like consuming soy protein isolate. (I got those as part of my storm supplies.) The chocolate and hazelnut are obviously not a problem, but how can I get a satisfying crackle in there? No, I don't think I want to use pork rinds in them... although as I say that I am thinking I could try to do one small bar (or splot) that way. I've had chiffon cookies from Trader Joe. Egg is whipped to a foam then baked to harden in the shape of a cookie. This could be done with little or no sweetener. It would be about as delicate as a rice crispy. Less delicate than popcorn, more delicate than pork rind foam. The challenge after making the hardened egg foam would be keeping its crisp in the bar recipe. |
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How to achieve a crackle as in Rice Krispies
On Nov 26, 11:18*am, Doug Freyburger wrote:
Jean B. wrote: I am thinking about making protein bars. *I confess that I have eaten some divine Atkins bars, with hazelnuts and dark chocolate, but I don't like consuming soy protein isolate. *(I got those as part of my storm supplies.) *The chocolate and hazelnut are obviously not a problem, but how can I get a satisfying crackle in there? *No, I don't think I want to use pork rinds in them... although as I say that I am thinking I could try to do one small bar (or splot) that way. I've had chiffon cookies from Trader Joe. *Egg is whipped to a foam then baked to harden in the shape of a cookie. *This could be done with little or no sweetener. Without sugar or a suitable substitute, all you'll have is cooked egg whites. Sugar is what makes those cookies hard. A substitute is polydextrose. But IMO, whether the original or LC, they are not close to a substitute for protein bars. They are like air puffs, iwth not much at all to them. *It would be about as delicate as a rice crispy. Less delicate than popcorn, more delicate than pork rind foam. The challenge after making the hardened egg foam would be keeping its crisp in the bar recipe. |
#7
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How to achieve a crackle as in Rice Krispies
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#8
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How to achieve a crackle as in Rice Krispies
On Nov 26, 5:25*pm, Doug Freyburger wrote:
wrote: Doug Freyburger wrote: I've had chiffon cookies from Trader Joe. *Egg is whipped to a foam then baked to harden in the shape of a cookie. *This could be done with little or no sweetener. Without sugar or a suitable substitute, all you'll have is cooked egg whites. * Sugar is what makes those cookies hard. * A substitute is polydextrose. *But IMO, whether the original or LC, *they are not close to a substitute for protein bars. *They are like air puffs, iwth not much at all to them. So their fairly low carb count per cookie was more a reflection of the fact they weight like crunchy air than of having as little sugar as they could get away with. *Sigh. *Thanks for the training. I've also seen LC sugar-free versions in some supermarkets which use polydextrose or similar. But the problem with all of them is that it's hard to stop at one or two. I can easily eat half a bag or more at a time. And if you're buying them from a store, it gets expensive quick. |
#9
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How to achieve a crackle as in Rice Krispies
Doug Freyburger wrote:
Jean B. wrote: I am thinking about making protein bars. I confess that I have eaten some divine Atkins bars, with hazelnuts and dark chocolate, but I don't like consuming soy protein isolate. (I got those as part of my storm supplies.) The chocolate and hazelnut are obviously not a problem, but how can I get a satisfying crackle in there? No, I don't think I want to use pork rinds in them... although as I say that I am thinking I could try to do one small bar (or splot) that way. I've had chiffon cookies from Trader Joe. Egg is whipped to a foam then baked to harden in the shape of a cookie. This could be done with little or no sweetener. It would be about as delicate as a rice crispy. Less delicate than popcorn, more delicate than pork rind foam. The challenge after making the hardened egg foam would be keeping its crisp in the bar recipe. That is certainly something to think about. Hmmm. |
#10
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How to achieve a crackle as in Rice Krispies
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